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    Elegant Beef Wellington

    clock-icon220 minutes
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    Pixicook editorial team

    A sophisticated and flavorful beef tenderloin dish wrapped in prosciutto, mushroom duxelles, and puff pastry.

    Ingredients for Elegant Beef Wellington

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Center-cut Beef Tenderloin, trimmed

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Prepared Horseradish

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Mushrooms, cleaned, trimmed, and roughly chopped

    0 lb

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Medium Shallots, finely diced

    cups

    Substitute chevron-down

    Fresh Thyme Leaves, finely minced

    teaspoons

    Substitute chevron-down

    Cognac

    cups

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Fresh Foie Gras, about two 0.5-inch slabs

    0 oz

    Substitute chevron-down

    Phyllo Dough

    sheets

    Substitute chevron-down

    Prosciutto, sliced paper thin

    0 lb

    Substitute chevron-down

    Flour

    for dusting

    Substitute chevron-down

    Puff Pastry, thawed

    0 oz

    Substitute chevron-down

    Egg, beaten

    each

    Coarse Sea Salt

    to taste

    Substitute chevron-down

    Finely Minced Chives

    bunch

    Substitute chevron-down

    How to Make Elegant Beef Wellington

    1. Prepare Beef Tenderloin

    Tie the center-cut beef tenderloin at 1-inch intervals using butcher's twine and trim the ends for an even shape. Season generously with kosher salt and freshly ground black pepper.

    2. Sear the Tenderloin

    Heat 2 tablespoons of vegetable oil in a cast iron or stainless steel skillet over high heat until it's shimmering. Sear the tenderloin on all sides until well-browned and has a flavorful crust, about 10 minutes in total. While the tenderloin is searing, mix 2 tablespoons of prepared horseradish, 1 tablespoon of Dijon mustard, and 1 teaspoon of black pepper in a small bowl. Once the beef is seared, rub this horseradish-mustard mixture all over the tenderloin and place it in the refrigerator, uncovered, to cool.

    3. Prepare Mushroom Duxelles

    While the tenderloin chills, chop 1 pound of mushrooms in a food processor until they are finely minced. Melt 4 tablespoons of unsalted butter in a 12-inch skillet over medium heat, then add the chopped mushrooms. Cook the mushrooms until they release their moisture and begin to brown, about 12 minutes. Add 2 finely diced shallots and 2 teaspoons of minced fresh thyme leaves, cooking until the shallots are softened, about 2 minutes more. Pour in 1/2 cup of Cognac, scraping up any brown bits from the bottom of the skillet, and cook until the liquid has mostly evaporated, around 4 minutes. Stir in 1/2 cup of heavy cream and 2 teaspoons of soy sauce, cooking until the mixture thickens into a cohesive mass. Transfer this mushroom mixture to a bowl and let it cool in the refrigerator.

    4. Sear Foie Gras

    Season 4 ounces of fresh foie gras with salt and pepper. In a small skillet over medium-high heat, sear the foie gras for about 30 seconds on each side until well-browned. Add the rendered foie gras fat to the mushroom mixture and chill again.

    5. Wrap Tenderloin

    Lay out a sheet of phyllo dough on a piece of plastic wrap and shingle 1/4 pound of thinly sliced prosciutto over it. Spread the chilled mushroom mixture evenly over the prosciutto. Place the cooled tenderloin on top and use the plastic wrap to roll the phyllo dough and prosciutto around the tenderloin. Wrap this tightly and chill again to firm up.

    6. Wrap in Puff Pastry

    Dust your work surface with flour and roll out 14 ounces of thawed puff pastry into a rectangle large enough to envelop the tenderloin. Unwrap the phyllo-wrapped tenderloin and place it in the center of the puff pastry. Wrap the puff pastry around the tenderloin, sealing the edges and trimming any excess. Brush the entire pastry with a beaten egg to give it a beautiful golden finish. Chill the wrapped tenderloin once more.

    7. Bake Wellington

    Preheat your oven to 425°F (218°C). When ready to bake, score the pastry lightly with a knife for an elegant finish and sprinkle with coarse sea salt. Bake the Wellington for 35 to 45 minutes, until the pastry is golden brown and the tenderloin reaches your desired level of doneness.

    8. Rest and Serve

    Let the Wellington rest for 10 minutes to allow the juices to redistribute before slicing. Garnish with finely minced chives and a sprinkle of coarse sea salt for an exquisite presentation. Enjoy your perfectly crafted Beef Wellington.

    Variations

    Salmon Wellington

    Also known as Coulibiac, it involves salmon, sometimes with rice and hard-boiled eggs, and the duxelles could be swapped for a spinach and cream cheese mixture.

    Vegetarian Wellington

    Replace the meat with a large portobello mushroom, roasted butternut squash, or a blend of lentils and root vegetables. Spinach, goat cheese, or roasted red peppers can add flavor and richness.

    Truffle Twist

    Incorporate finely chopped black truffles or a small amount of truffle oil into your mushroom duxelles for an earthy, luxurious flavor.

    Lamb Wellington

    Lamb pairs well with a duxelles that includes mint and perhaps some feta crumbles for a Greek-inspired twist.

    Different Cured Meats

    Replace the prosciutto with other cured meats like Serrano ham, coppa, or even a thin layer of smoked salmon for a distinct taste.


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